One black plate
Everything comes on the same matte black stoneware. Black doesn’t compete: it lets the colour of every bite shine like a moon.
Story · 月夜
We cook by night.
Tsukiyo means “moonlit night”. We light the coals when the moon rises and close the kitchen when the last plate sets.
The robata
The fire you don’t see.
The robata is a low grill beside the counter. Binchotan burns with almost no flame and holds the same heat for hours, so every skewer cooks the same at eight as at eleven.
Tsukune, negima, shishito and the duck breast all pass through here on their way to the black plate.
The cut
One stroke, drawn towards you.
The yanagiba cuts as it is drawn back, in a single movement, so the grain of the fish never tears. That is why the hamachi shines and the akami never weeps.
The rice is seasoned twice per service and served at the warmth of a hand.
One fire
Japanese oak binchotan at 800 °C. No flame, only embers: just enough smoke for the duck and the yakitori to taste of night.
One counter
Eight hinoki seats facing the itamae. Whatever doesn’t fit at the counter, you take home on a tray.
